Gluten Free Cornbread Recipe

  • Medium 13 Ingredients
  • 45 min Prep 15 min - Cook 30 min
  • Coups 10 Servings


For Cornbread

  • 1/3 cups of brine of chickpea whipped until it is fluffy and there are soft peaks
  • ½ cup of organic cane sugar or 1 teaspoon of stevia
  • ¾ cup of unsweetened almond milk
  • ¼ cup of granola oil or grapeseed
  • 1 teaspoon of apple cider vinegar
  • 1 cup of all-purpose flour, gluten-free
  • ½ teaspoon of baking soda
  • ½ teaspoon of baking powder
  • 1 cup of fine cornmeal
  • ¼ teaspoon of salt

For Serving

  • Maple syrup
  • Vegan butter
  • Chili


  1. Preheat the oven at 350 degrees Fahrenheit. Grease it using a regular 9 inches cake pan that is round in shape or a baking dish of 8×8 size. Dust the pan using gluten-free flour. Shake out the excess flour from the pan and keep the pan aside. You can also use a cast iron skillet of 9 inches. However, this would not come out easily and you might have to serve the cornbread directly from the pan.
  2. Take a liquid measuring cup and measure the non-dairy milk. Pour it in a bowl and add lemon juice or vinegar. Allow it to rest.
  3. Take a mixing bowl and add the chickpea brine to it. Start to whisk till it starts developing loose peaks. Add sugar to the mix, little at a time. Beat the mixture till the texture has turned out to be glossy. There will be white and slightly firm peaks.
  4. Add the dry ingredient to a big mixing bowl and start to combine it. Add oil and the almond milk mix. Whisk it again. At last, add the whipped chickpea brine and sugar mix to the dry ingredients. Gently fold the mix till it is thick enough. However, the batter needs to be pourable.

  1. When you get a thick but pourable batter, add some more gluten-free flour or cornmeal in case you find the batter to be too wet. However, if it too thick, add buttermilk, you can make a mix of gluten-free flour and cornmeal to add to the wet batter. If you are altering the batch size, change the measurement.
  2. Add the batter to the prepared pan for baking. Bake it on the center rack for about 25 to 35 minutes. For removing the baked cornbread, take a dull knife and run it around the edge of your cake pan for loosening it. Thereafter, slice and serve the cornbread. Another way to remove is to place the plate on top and invert it quickly. It is going to be upside down. Thus, flip on another serving platter for getting the right side up.
  3. Serve with maple syrup or butter goes extremely well with hearty dishes such as lentil chili.
  4. Store it covered in room temperature for 2 to 3 days and in the refrigerator for 3-4 days. Freeze these up for a month. Take out and enjoy whenever you want to.

NOTES – You might be tempted to substitute the organic cane sugar with a natural sweetener. However, it is better if you do not. The texture, as well as the flavor of the cornbread, is compromised when maple syrup and coconut sugar are used in place of organic cane sugar. The only thing that is going to work as a substitute is the stevia for ¼ cup of sugar. Keeping these in mind will give you the best gluten-free cornbread that you ever had.

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Gluten Free Cornbread Stuffing Recipe

  • Medium 15 Ingredients
  • 80 min Prep 20 min - Cook 60 min
  • Coups 10 Servings


For Cornbread

  • 4 ½ cups of cornmeal
  • 4 eggs + 1 egg for dressing
  • 2 cups of buttermilk or 2 cups of milk with 2 tablespoons of apple cider vinegar
  • ½ cup of baking soda
  • 3 tablespoon of salt

For Dressing

  • 1 cup of diced celery
  • 1 cup of diced onions
  • 1 egg
  • 2 tablespoons of finely chopped rosemary
  • 2 tablespoons of finely chopped fresh sage
  • 2 tablespoons of finely chopped parsley
  • 1 stick of butter
  • 3 ½ cups of turkey or chicken broth
  • ½ cup of turkey drippings
  • 1 teaspoon of salt


To Prepare the Cornbread

  1. Preheat your oven to 450 degrees. Take a bowl and put all the dry ingredients kept for the cornbread. Mix the dry ingredients and whisk it till it has combined properly.
  2. Add four eggs along with yolk to the mix and then add the buttermilk or the milk and apple vinegar mix to it. Keep stirring till it has combined evenly. You can also use oil instead of buttermilk.
  3. Take a muffin pan, grease it with butter, and add the batter of the cornbread to the muffin pan. Bake it till it turns golden brown or for 15 minutes. The cornbread needs to spring back when you press it.
  4. Make sure that the cornbread muffins dry out for 1-2 days in order to get the best result. You can make these muffins one month in advance and wrap them up individually in plastic wrap. Place them in the refrigerator. Thaw these muffins for 1-2 days for drying out prior to making the stuffing with cornbread.

To Prepare the Stuffing

  1. Heat a large skillet over medium heat. Add butter and allow it to heat. Add the celery, onions, and fresh herbs till the onions are translucent and soft for 8 minutes.
  2. In the meantime, take a large bowl and crumble 4 ½ cups of cornbread using your head. You can also dice the cornbread into equal size portions. Allow the butter, celery, and onion mix to cool down a bit. Thereafter, add it to the cornbread.
  3. Add salt to taste, egg, and turkey or chicken broth along with the turkey dripping if you use them. Stir till it has combined evenly.
  4. Take a buttered casserole and place the mix in it. Drizzle some melted butter over the cornbread stuffing. This way you will have a nice and crunchy crust on top.
  5. Bake the mix at 375 degrees for 45 minutes or till it is golden brown in color.

NOTES – You are going to have extra muffins leftover from the recipe on the basis of the amount of batter than you are scooping into the muffin tins. Use 4 ½ cups of crumbled baked cornbread muffin to make one casserole dish.  

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